Cook the pasta until al dente. Drain. In a large, deep skillet, heat 3 tablespoons of the olive oil. Season the chicken with salt and pepper, add it to the skillet and cook over moderately high heat until lightly browned. Add the onion and garlic and cook over moderate heat until the onion is softened and the chicken is cooked through. Add the diced tomatoes, chipotles and adobo sauce and cook until heated through. Add the corn, adjust seasoning (salt and pepepr) and cook until the corn is heated through. Add the penne and the remaining 2 tablespoons of olive oil to the sauce and toss to coat. Add 1 cup of the cheese and toss. Top individual servings with chopped cilantro, if you like.